A traditionally styled Chianti Classico, velvety yet robust with earthy notes and a savoury finish.
Fermentation took place in temperature controlled vats, followed by a skin contact maceration to extract colour, flavour and fine tannins. The wine was transferred to a combination of oak barrels and casks of Slavonian and French origin for a minimum of 12 months. It was then transferred back into stainless tanks briefly prior to bottling. The wine was bottle aged in temperature controlled cellars for a minimum of 10 months prior to release.
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